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Grilled Swordfish Verde



Ingredients:

The Verde on the succulent Swordfish comes from the cilantro and chili marinade and a silky avocado mayonnaise.

1 cup thinly sliced green onions

¾ cup (packed) cilantro leaves

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lime juice

1 ½ tablespoons grated lime peel

1 ½ tablespoons golden brown sugar

1 tablespoon coarsely chopped seeded jalapeño chili

(6) 8-ounce Swordfish steaks (about ¾ inch thick)

 

Cooking Directions:

1 cup alder or hickory smoke chips, soaked in water 30 minutes, drained

Blend first 7 ingredients in processor until almost smooth. Season with salt and pepper. Pour marinade into 13x9x2-inch glass baking dish. Add Swordfish, turning to coat. Cover and refrigerate 2 hours, or let stand at room temperature 1 hour, turning fish twice.

 

Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Grill fish until cooked through, basting often with marinade, about 4 minutes per side.  Serve fish with avocado mayonnaise.

 

 

AVOCADO MAYONNAISE

 

1 ½ large avocados, pitted, quartered

5 tablespoons mayonnaise

1 tablespoon fresh lime juice

¾ teaspoon hot pepper sauce (such as Tabasco)

Puree all ingredients in blender, scraping down sides occasionally. Season with salt and pepper.